Your cart is empty
Shop products

Shared by Rottem Lieberson

Pasta With Yogurt, Beans, and Herbs

Yield: 4-6 servingsTime: Overnight soaking (optional) + 1 h and 30 min

Shared by Rottem Lieberson

Pasta garnished with fried onions, bowl of lemon wedges and raspberry cocktails atop floral tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Mariana Velasquez.

Pasta With Yogurt, Beans, and Herbs

Yield: 4-6 servingsTime: Overnight soaking (optional) + 1 h and 30 min

Family Journey

Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv

While she isn’t certain, cookbook author Rottem Lieberson believes this family recipe is a riff on ashe mast, a Persian soup made with rice. Here, the dish is made with pasta and is creamy, but shy of a soup. In her grandmother’s home, it was always topped with kashk, a fermented and dried yogurt that’s grated like a block of parmesan. It can be difficult to source in the US, so Rottem recommends using blue cheese in its place for a sharp and salty punch.

Read more about Rottem's family in "The Shavuot Pasta on the Laundry Line" and try her recipe for meatballs with cherries.


  • 1 cup dried black beans or canned black beans, rinsed and drained
  • 1 cup black or green lentils, rinsed
  • 2 tablespoons olive oil plus more for garnish
  • 2 large yellow onions, finely chopped
  • 1 teaspoon ground turmeric
  • 32 ounces goat yogurt
  • ⅓ cup water
  • 1 bunch fresh cilantro or parsley leaves, roughly chopped
  • 1 bunch fresh dill leaves, roughly chopped
  • 5 cloves garlic, thinly sliced
  • 1 ½ - 2 teaspoons salt 
  • ½ teaspoon ground black pepper 
  • 3 ounces roquefort cheese (or any other blue cheese), crumbled
  • 1-2 tablespoons lemon juice
  • 1 pound dried penne pasta
Cooking ProjectsMain CoursesDairyMiddle East


  • Step 1

    If using dried black beans, soak the black beans overnight in a bowl completely covered with water. Rinse and drain the beans. Place them into a medium pot and cover with water. Bring the pot to a boil over high heat and reduce the heat to medium low and cook the beans on a simmer until tender, about 1 hour. Drain and set the black beans aside.

  • Step 2

    Bring a medium pot of water to a boil over high heat. Add the lentil and stir. Reduce the heat to medium low and cook on a simmer until the lentils are tender, about 30 minutes. Drain the lentils and set aside. 

  • Step 3

    Place the olive oil in a large skillet over medium heat. Once the oil is hot, add the onions and saute for about 10 minutes until softened and golden. Add the turmeric and stir, cook for 1 more minute. Remove the pan from the heat and set aside.

  • Step 4

    Add the yogurt and ⅓ cup of water into a large and deep pan over medium heat. Cook for about 5 minutes stirring occasionally.

  • Step 5

    Add the cilantro or parsley and dill, garlic, cooked or canned black beans and lentils and stir. Add the salt, pepper, roquefort and lemon juice. Reduce the heat to low and cook for about 10 minutes.

  • Step 6

    Cook the pasta in a separate pot according to the instructions on the package and drain.

  • Step 7

    Add the cooked pasta into the yogurt sauce, stir well, and cook for about 2 minutes.

  • Step 8

    Pour the pasta mixture into a serving bowl and garnish with the fried onions and a drizzle of olive oil.

  • Step 9

    Serve the pasta hot immediately.